This week's column is written by guest columnist Ryan Buresh, owner of the Prairie Soup Company in Cedar Rapids.

One of my first experiences with cooking was while I was in college. I was attempting to recreate one of my favorite dishes for my girlfriend: my grandmother's chicken and dumplings. I received step-by-step instructions from my mother, including how to clean the cavity of the chicken.

Katie was complimentary of my attempt to expand my culinary horizons beyond the world of boiled noodles and frozen pizza. I had seasoned everything properly, the dumplings were fluffy, the vegetables cooked. As I was about to declare the meal a total success I noticed Katie looking at two dark red objects on her spoon. I seem to remember making some comment about it being good luck to find the chicken's heart and liver (or maybe a kidney), but what I definitely remember is that the meal ended shortly after her discovery.

Over the years I have made chicken and dumplings and many other soups, and have discovered a couple of things. First, soup is forgiving (luckily so is Katie - we've been married for almost 10 years). As long as you season as you go, you can always adjust a big batch of soup to your personal tastes. Second, it can take many different forms. It can be an elegant side dish, or a meal-in-bowl.

One of my all time favorite soups is minestrone with sausage. This soup can be topped with freshly grated Parmigiano-Reggiano for an elegant starter, or consumed in massive quantities on the couch in your slippers. You can adjust it to your individual taste. Making soup is a rewarding personal endeavor; it is something you can really put your heart into. Figuratively, of course.

Minestrone with Italian Sausage

1 pound ground Italian sausage

3 carrots, diced

1 large onion, diced

1 tablespoon garlic, minced

1 1/2 tablespoons kosher salt

1 1/2 teaspoons black pepper

1 tablespoon dried oregano

1 1/2 tablespoon dried basil

12 cups chicken stock

1 56-ounce can whole tomatoes, roughly chopped, liquid reserved

1 16-ounce can kidney beans, drained

1 16-ounce can garbanzo beans, drained

1 zucchini, halved and sliced into half moons

1 yellow squash, halved and sliced into half moons

1 8-ounce box of pasta (Orzo, Fusili, Orrechiette, etc.)

6 cups loosely packed fresh spinach

Grated Parmesan

Brown sausage in soup pot. Add carrots, onion and garlic. Saute until translucent. Add salt, pepper, oregano and basil. Cook for 2 minutes. Add chicken stock, tomatoes (with juice) and beans. Bring to boil. Reduce heat and simmer for 30 minutes. Return to a boil, add pasta, zucchini, squash and spinach. Cook until pasta is just tender. Serve with grated Parmesan cheese.

Recipe from Ryan Buresh